Classic Seed Cake

MAKES a 27 x 11cm (large) loaf

340g plain flour

2½ tsp baking powder

250g softened unsalted butter

250g caster sugar

4 large eggs

2½ tsp vanilla extract

4-5 tsp caraway seeds, or to taste

125ml (½ cup) milk

Preheat the oven to 180˚C. Lightly grease and flour the sides of a 27 x 11cm loaf tin, then line the base with baking paper. 

Sift together the flour and baking powder, then set aside. 

Using electric beaters, beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well between each. Add the vanilla. Add half the flour mixture, the caraway seeds and half the milk, then use a large metal spoon to combine well. Add the remaining flour and milk and stir well. Spoon the batter into the prepared loaf tin, smoothing the top even. Bake for 50-60  minutes, covering the top of the cake if it browns too much, until a cake tester withdraws clean. Cool the cake in the tin for 15 minutes, then turn it out onto a wire rack to cool completely.

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